This is my go-to favourite Lamb recipe based on ‘Essence’ by Carrie & Watts.

Serve it with thick slices of grilled Phillippa’s PANE TOSCANO or ORGANIC STONE GROUND SOURDOUGH BREAD to soak up all the tangy juices!

Lamb Ingredients

· 2- 2.5 kg boned leg or shoulder of Lamb

· 2 tbsp Olive oil

· 3 cloves local garlic, crushed

· 1 tsp oregano fresh or dried

· 1 tsp fennel seeds

· 2 lemon

· Salt & pepper

· Grilled bread for serving Toscano or stoneground Organic

Salad Ingredients

· 1/2 bunch each; flat parsley, dill

· 1 bunch each coriander, mint

· 2 tbsp Phillippa’s Dijon Red Wine Vinaigrette

· 1 large lemon-juiced

· ½ red onion finely sliced

· 1 tsp salt

· 2 tsp pomegranate molasses

· 150g Phillippa's Herb Spiced Nuts

Method (Lamb)

1. Heat oven to 160c fan/150c

2. Put lamb into a snug fitting deep oven dish or large oven proof pot with lid

3. Sprinkle over all ingredients inc juice of 1 lemon

4. Pour in 200 ml water

5. Cover with parchment paper and tight fitting lid or foil and seal edges tightly

6. Bake 5 hours

7. Before serving drizzle a tsp olive oil over each slice of bread and bbq or grill till golden

8. Remove lamb from oven, rest 15 mins, pour juice of remaining lemon over, sprinkle with parsley to serve

9. Herb Salad can be served as a bed with the lamb on top, or it may be spoon over the top. Arrange toast around the sides and serve

Method (Salad)

10. Finely chop the herbs, roughly chop the nuts

11. Soak the onion in lemon juice for 30 mins. Add salt

12. Before serving toss together herbs, nuts, onion and juice with vinaigrette and molasses.

13. Serve as a bed under the lamb, to catch the juices, or over the top

Note: This salad is delicious tossed through hot rice before serving, 2 cups per cups of rice